First, preheat a deep baking sheet or a corresponding casserole dish (the molds for the cream must all fit in) about 1-2 cm deep with warm water in the oven to 250ºC.
Meanwhile, let the milk with the sugar and vanilla pod (cut lengthways) get hot and let it steep for about 15 minutes on a medium heat. Whisk the egg yolks with the egg and cream. Remove the vanilla pod from the milk, scrape out the pulp and add to the milk. Then slowly stir the hot milk into the egg cream. Now fill the mixture into 6 matching pudding molds. Put some kitchen paper in the water bath in the oven and place the molds on top.
If necessary, add a little more boiling water to the water bath, the water should be about as high as the mass in the molds (better a little too little, it shouldn`t slosh into the molds with every movement).
Turn the oven back to 125ºC and let the cream set in it for about 35-40 minutes (it will become even firmer when it cools down). Then take it out of the oven, let it cool and chill longer (the colder the cream, the better).
Before serving, sprinkle about 2-3 mm thick with white (!) Sugar and either under the grill in the oven (it is best to preheat the grill until it glows and all of this - if possible - with the oven door open) or with a Caramelize the appropriate burner. Let cool down briefly and consume as quickly as possible.
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